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9" Anchor Hocking glass pie dish. Blue tint, fluted edge.

Anchor OvenWare, DEEP PIE PLATE, 9 in. DIA. 1 Qt., 230 mm DIA 10, OVEN & MICROWAVE SAFE, USA 12 1075, NO
Cookware & Tableware
Nonmetal Cookware (Nonelectric) (461)
Anchor Hocking, LLC    
Anchor Hocking
9" pie dish
Yesterday afternoon it was Christmas Eve and I'd just finished baking a fruit tart (on rack in oven at 325* for 40 minutes). I placed the 9" Anchor Hocking glass pie dish pie dish onto a cooling rack on the table to cool. About 15 minutes later as I stepped into another room, my husband who was sitting at the table where the tart was cooling, heard a loud pop sound and saw something fly past him. When he looked on the floor he found a small piece of what looked like glass but couldn't figure out where it came from. We checked all around but could find nothing that would've produced the shard of glass. A short while later I went to move the tart and the whole dish collapsed in my hands (had potholders on!). Turns out it was the glass pie dish that had shattered but we didn't realized it until I went to pick it up. I then found many more slivers all around the table, chairs, and floor for which I pulled out the vacuum to be sure I got all the glass pieces. I also had to clean all items around the counters and table because of the high potential of slivers having flown in/on anything. Nice Christmas Eve present! But also my beautiful Christmas dinner dessert was completely ruined and went directly into the garbage after all my hard work making it - I also threw out the other (unused) twin glass pie dish because I could now never trust them again. They were so pretty with a nice blue tint and fluted edges - but good only to look at apparently. I don't know where I bought them but will NEVER buy Anchor Hocking product again!
Incident, No Injury
Comment from Anchor Hocking, LLC 1/9/2012
Anchor Hocking is proud that its products have been a safe and reliable part of American kitchens for generations. In fact, with annual production of glass bakeware in excess of 30 million pieces, Anchor Hocking has a failure rate of less than two-thousandths of one percent (0.002%) when taking all consumer concerns of any kind into consideration. Anchor Hocking is proud that it has never had any of its products recalled by the Consumer Product Safety Commission.

This report to the CPSC involved a 9-inch glass pie dish, manufactured by Anchor Hocking. The consumer reported that she had used the dish to bake a fruit tart at 325 degrees for 40 minutes. The consumer then set the dish on a rack to cool; about 15 minutes later the dish shattered. Anchor Hocking was glad to learn that there were no injuries. We note that the consumer indicated that she did not plan to contact Anchor Hocking; if she would like to do so, Anchor Hocking’s Consumer Affairs Department can be reached at or 1-800-562-7511, ext. 2478.

Anchor Hocking has not had the opportunity to inspect the product at issue in this report. Often, similar products manufactured by other entities are improperly identified as Anchor Hocking products. Without having the opportunity to inspect the dish, Anchor Hocking is unable to determine whether the product involved in this incident is, in fact, an Anchor Hocking product.

In addition, because the dish has not been provided, Anchor Hocking cannot do an inspection as to the cause of the failure. Without an opportunity to review the facts and products involved in the report, it is impossible to determine the cause of the alleged problem. In Anchor Hocking’s experience, consumer misuse, failure to follow the manufacturer’s instructions, and supplier mishandling are the causes of the overwhelming majority of glass product failures industry-wide. Examples of this type of mishandling are: hitting the glass on a counter or hard surface causing a chip to break off; using improper cleaning materials or utensils; using on a stovetop; placing a hot dish on a wet or cold surface; adding liquid to a hot dish; or using in a too-hot oven. Anchor Hocking believes there is a chance misuse or mishandling caused or contributed to the alleged failure of the product.

According to the consumer, the dish shattered into many pieces. There is an explanation for this method of failure. Anchor Hocking’s glass bakeware is subjected to a manufacturing process known as tempering or heat strengthening. Tempering is designed to strengthen glass against thermal shock and in the event of a failure to cause the products to fail safely by shattering in many smaller pieces that are unlikely to cause serious injury. The consumer’s report of a product shattering into many small pieces is actually an indication the product failed as it is designed to with tempered glass.

To warn the consumer of this potential, the care and use instructions for the bakeware state the following warning: “Failure to follow these warnings may cause the product to suddenly fracture into many small pieces, which could result in property damage or serious personal injury from cuts or burns. Scratches from certain cleaning materials and utensils can weaken bakeware causing unexpected breakage when exposed to sudden temperature change.”

Tempered soda-lime-silicate is stronger and more durable, breaks into relatively small pieces generally lacking sharp edges and shards when it does break, and is a more environmentally-friendly product. Tempered or heat-strengthened bakeware is similar, although not identical, to tempering of other glass products where safety is a concern such as automobile windows, sliding glass doors, shower doors, etc. The priority is to eliminate a severe cutting hazard if a break occurs. The alternative form of glass bakeware is made with borosilicate, which is significantly weaker against mechanical breakage (i.e., dropping or hitting hard or sharp objects) and when it does break, it breaks into larger pieces of very sharp glass creating a significant risk of severe cuts, punctures, etc. Another failure mode is thermal shock, which results from a significant and immediate temperature change. Consistent scientific testing for decades has established that tempered soda-lime-silicate and borosilicate glass perform, at least, equivalent in thermal shock resistance. Indeed, Anchor’s testing, when the decision was made to change from borosilicate to tempered soda-lime-silicate in the 1980s, demonstrated a 40% improvement in thermal shock resistance for Anchor’s tempered soda-lime-silicate glass compared to annealed borosilicate silicate glass bakeware.

Glass bakeware is not without limitations. While it is a healthier alternative to metal bakeware because no hazardous materials leach into the food, and cooks often prefer it because it helps retain moisture, like all glass, it can break. Manufacturers of glass bakeware, including Anchor, have studied and evaluated the safety of glass bakeware while considering the rigors of cooking. Mechanical breakage (i.e., dropping or hitting hard or sharp objects) is the most frequent failure mode by a significant margin. Accordingly, making the bakeware stronger and more durable against mechanical breakage is a priority. Likewise, having the bakeware break in a safer manner—i.e., relatively small pieces generally lacking sharp edges and shards—is a priority. Tempered soda-lime-silicate glass achieves these goals.
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